The Santa Monica Farmer S Market Cookbook
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The Santa Monica Farmers Market Cookbook Summer Entertaining
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Author : Amelia Saltsman
language : en
Publisher: SCB Distributors
Release Date : 2011-07-13
The Santa Monica Farmers Market Cookbook Summer Entertaining written by Amelia Saltsman and has been published by SCB Distributors this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-07-13 with Cooking categories.
The ultimate guide to easy, local, sustainable entertaining in season. Now in e-book form, it’s easier than ever to access Amelia Saltsman’s tricks and techniques to simple, delicious cooking from local farmers’ markets. This seasonal “bite-size package” offers three menu chapters, each with recipes, entertaining tips, wine suggestions, shopping lists, and a countdown plan. There are also sections on how to shop at a farmers’ market, suggestions for useful kitchen tools and pantry items, and basic cooking techniques, as well as the Roasted Seasonal Vegetable Primer, an indispensable master recipe tool for every home cook. Illustrated with food photography by Staci Valentine, the book showcases the best of summer foods. Whether readers want an elegant supper or casual barbeque, or to know what to serve on a night perfect for sipping rosé, they will find out here. Each menu includes an appetizer, first course, main dish, accompaniments, and dessert that complement each other in flavor and preparation time. Cooks can prepare all the recipes for an extravagant lunch or dinner, or use just two or three for a simpler meal. Having entertained “market-style” for years, Amelia offers her strategies for balancing it all while producing a special meal: plan, shop, work, cook, visit with guests, and embrace the “carpe diem” philosophy of seasonal ingredients. Using one market as a lens, Amelia gave us the tools to shop and cook in season in her first, best-selling book. Now she shows us how to bring that knowledge to stress-free entertaining. Delicious ingredients give us the confidence to entertain. When we start with foods that were raised for how they were grown, all that is needed is a bit of technique to bring out their best. Wherever readers live, they will enjoy serving such simple showstoppers as: • Roast Halibut Loin with Black Olives and Summer Herbs • Cherry and Almond Salad • Green Zebra Tomato Gazpacho • Easy Peach Pavlova Words of praise for The Santa Monica Farmers’ Market Cookbook: Amelia’s book is an amazing resource to have with you, a complete season-by-season handbook to guide you through the bounty of the market. –Alice Waters, owner of Chez Panisse Restaurant In her first book, Saltsman proves that minimal effort, coupled with high-quality food can produce extraordinary results. –Publishers Weekly
The Santa Monica Farmers Market Cookbook
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Author : Amelia Saltsman
language : en
Publisher:
Release Date : 2007
The Santa Monica Farmers Market Cookbook written by Amelia Saltsman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Cooking categories.
"A regional market with national presence, the Santa Monica Farmers' Market has long inspired both renowned chefs and home cooks. One of the oldest and largest markets in the state (with 20,000 customers weekly), it stands at the forefront of a national trend toward cooking with local and seasonal ingredients. For more than twenty years, Amelia Saltsman has shopped its stands, talked with its farmers, and cooked its magnificent produce for family and friends. The result is The Santa Monica Farmers' Market Cookbook, a celebration of the market's excellence and its hardworking farmers. What's the difference between white and green zucchini? What are amaranth, sapote, and ramps? With Amelia as your guide, you'll learn the answers to these questions and more. In these pages, you'll find advice on how to select and store produce, stories about farmers and their crops, chef and farmer cooking tips, and more than 100 of Amelia's simple, tempting recipes"--Publisher description
The Santa Monica Farmer S Market Cookbook
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Author : Amelia Saltsman
language : en
Publisher:
Release Date :
The Santa Monica Farmer S Market Cookbook written by Amelia Saltsman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking, American categories.
Local Flavors
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Author : Deborah Madison
language : en
Publisher: Ten Speed Press
Release Date : 2012-06-27
Local Flavors written by Deborah Madison and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-27 with Cooking categories.
First published in hardcover in 2002, Local Flavors was a book ahead of its time. Now, imported food scares and a countrywide infatuation with fresh, local, organic produce has caught up with this groundbreaking cookbook, available for the first time in paperback. Deborah Madison celebrates the glories of the farmers’ markets of America in a richly illustrated collection of seasonal recipes for a profusion of produce grown coast to coast. As more and more people shun industrially produced foods and instead choose to go local and organic, this is the ideal cookbook to capitalize on a major and growing trend. Local Flavors emphasizes seasonal, regional ingredients found in farmers’ markets and roadside farm stands and awakens the reader to the real joy of making a direct connection with the food we eat and the person who grows it. Deborah Madison’s 350 full-flavored recipes and accompanying menus include dishes as diverse as Pea and Spinach Soup with Coconut Milk; Rustic Onion Tart with Walnuts; Risotto with Sorrel; Mustard Greens Braised with Ginger, Cilantro, and Rice; Poached Chicken with Leeks and Salsa Verde; Soy Glazed Sweet Potatoes; Cherry Apricot Crisp; and Plum Kuchen with Crushed Walnut Topping. Covering markets around the country from Vermont to Hawaii, Deborah Madison reveals the astonishing range of produce and other foods available and the sheer pleasure of shopping for them. A celebration of farmers and their bounty, Local Flavors is a must-have cookbook for anyone who loves fresh, seasonal food simply and imaginatively prepared.
Eat California
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Author : Vivian Lui
language : en
Publisher: Rizzoli Publications
Release Date : 2020-09-01
Eat California written by Vivian Lui and has been published by Rizzoli Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-01 with Cooking categories.
Dip into the colorful food culture of California with this authentic, sun-drenched cookbook. It's safe to say that California has a lot going for it: a laid-back lifestyle, golden beaches, and a vibrant food culture. The seafood is fresh, the produce organic and plentiful, and the farmers' markets are a wealth of riches all year round. Thanks to the coastal state's fertile soil and temperate climate, local produce is varied and abundant, from the famed citrus to the beloved avocado. But beyond the impressive range of produce available, the state's cultural diversity means finding vendors hawking handmade tacos next to a bustling Korean BBQ restaurant. The food scene offers an abundance of flavors and techniques, and Californians appreciate them all. It is this genuine love of food - preparing it, eating it and sharing it - that fuels this positive energy in kitchens and around tables and makes California truly golden. This book celebrates the incredible food found on the West coast.
The Seasonal Jewish Kitchen
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Author : Amelia Saltsman
language : en
Publisher: Union Square & Company
Release Date : 2015
The Seasonal Jewish Kitchen written by Amelia Saltsman and has been published by Union Square & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Holiday cooking categories.
Organized by the Jewish calendar, The Seasonal Jewish Kitchen combines the modern focus on fresh foods with ancient roots and recipes. These dishes are lighter and brighter--ranging from iconic brisket, chicken soup, gefilte fish, and potato latkes to Lamb, Butternut Squash, and Quince Tagine; Buckwheat, Bowties, and Brussels Sprouts; and Carob Molasses Ice Cream. Amelia Saltsman's melting-pot approach to flavors and ingredients will win over a new generation of Jewish cooks.
Gjelina
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Author : Travis Lett
language : en
Publisher: Chronicle Books
Release Date : 2015-10-27
Gjelina written by Travis Lett and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-27 with Cooking categories.
Travis Lett's new American cuisine from Los Angeles's most talked-about restaurant. Standout cookbook featuring 125+ rustic and delicious dishes: Gjelina in Venice Beach, California is lauded by critics from London to New York to San Francisco. It is beloved by stars, locals, and out-of-towners alike for its seductive simplicity and seasonal New American menu created by talented chef Travis Lett. • With 125 rustic and utterly delicious salads, toasts, pizzas, vegetable and grain dishes, pastas, fish and meat mains, and desserts that have had fans clamoring for a table at Gjelina since the restaurant burst onto the scene in 2008. • More than 150 color photographs from acclaimed photographer Michael Graydon and stylist Nikole Herriott. The tactile and artisanal packaging of this recipe book evoke the vibe of Venice Beach and the Gjelina (the G's silent) aesthetic, and showcase the beautiful plated food of chef Travis Lett's ingredient-based, vegetable-centric cooking. Much like cookbook best sellers from Yotam Ottolenghi's Jerusalem, Plenty, and Ottolenghi, Gjelina is the cookbook for the way we want to eat now. • Gorgeous cookbook will be a go-to for inspiring recipes as well as for simply admiring the photographed plated dishes. • Mouthwatering recipes include broccoli rabe pesto, grilled kale with shallot-yogurt dressing and toasted hazelnuts, mushroom toast, baby radishes with black olive and anchovy aioli, ricotta gnocchi with cherry tomato Pomodoro, farro with beet and mint yogurt, cioppino, steaks with smoky tomato butter and cipollini, strawberry-rhubarb polenta crisp, and more.
True Food
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Author : Andrew Weil
language : en
Publisher: Little, Brown Spark
Release Date : 2012-10-09
True Food written by Andrew Weil and has been published by Little, Brown Spark this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-09 with Cooking categories.
The #1 bestseller that presents seasonal, sustainable, and delicious recipes from Dr. Andrew Weil's popular True Food Kitchen restaurants. When Andrew Weil and Sam Fox opened True Food Kitchen, they did so with a two-fold mission: every dish served must not only be delicious but must also promote the diner's well-being. True Food supports this mission with freshly imagined recipes that are both inviting and easy to make. Showcasing fresh, high-quality ingredients and simple preparations with robust, satisfying flavors, the book includes more than 125 original recipes from Dr. Weil and chef Michael Stebner, including Spring Salad with Aged Provolone, Curried Cauliflower Soup, Corn-Ricotta Ravioli, Spicy Shrimp and Asian Noodles, Bison Umami Burgers, Chocolate Icebox Tart, and Pomegranate Martini. Peppered throughout are essays on topics ranging from farmer's markets to proper proportions to the benefits of an anti-inflammatory diet. True Food offers home cooks of all levels the chance to transform meals into satisfying, wholesome fare.
Superiority Burger Cookbook The Vegetarian Hamburger Is Now Delicious
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Author : Brooks Headley
language : en
Publisher: W. W. Norton & Company
Release Date : 2018-06-05
Superiority Burger Cookbook The Vegetarian Hamburger Is Now Delicious written by Brooks Headley and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-06-05 with Cooking categories.
Winner of the 2019 Art of Eating Prize With more than 90 mouth-watering recipes, Superiority Burger Cookbook lays bare the secrets of America’s most talked-about vegetarian restaurant, in recipes as a simple as they are irresistible. Along with recipes for a coterie of other delights—fresh, vegetarian, accidentally vegan, and always incredible—you’ll find out why Superiority Burger in New York City’s East Village is the hottest ticket in North America and the surrounding continents. Superiority Burger is a cozy counter hangout filled with affordable, innovative food that is a protest against the idea that extraordinary fare is the exclusive domain of the elite. Now you can bring its blueprint for rebel compassion and culinary sophistication into your home with this cookbook; a must-read for home cooks who want something delicious, new, and imminently within their reach. The book is divided into six flavorful sections—Sandwiches, Cool Salads, Warm Vegetables, Soups and Stews, Sweets, and Pantry Recipes—and reveals the recipes for some of the restaurant’s favorites: the Sloppy Dave, Burnt Broccoli Salad, Russet Potato–Coconut Soup, Tahini Ranch Romaine Salad, and, of course, the now legendary Superiority Burger. "Brooks Headley makes the best veggie burger I’ve ever had." —David Chang
The Flavor Equation
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Author : Nik Sharma
language : en
Publisher: Chronicle Books
Release Date : 2020-10-27
The Flavor Equation written by Nik Sharma and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-27 with Cooking categories.
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.